Pumpkin Cheesecake With Brown-Butter Pears

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8 ounces gingersnap cookies, crushed

2/3 cup plus 2 tablespoons sugar


2 tablespoons unsalted butter, softened

12 ounces cream cheese, softened

1 cup canned pumpkin puree

1/2 teaspoon pure vanilla extract

2 large eggs

1/4 cup all-purpose flour

1/8 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

4 tablespoons unsalted butter

3 large, ripe Bartlett pears—peeled, cored and cut into thin wedges

1 teaspoon sugar

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